Take flour add salt nigella seeds then add ghee and bind it well until the maida absorbs the ghee this will make the namakpaare crispy.

Take a rolling pin and roll like chapati dusting little dry flour.

Now cut small rectangular pieces.Slit at the centre and holding from beneath turn it into the slit upside down to get the shape

Heat sufficient oil in a pan and fry the namakpaare in batches.Drain it out in an absorbent paper and store it in air tight container.